American
Corn Muffins
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
2493Calories
53 gProtein
536 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories2493 kcal
Protein53 g
Carbohydrates536 g
Fiber27 g
Sugars30 g
Total Fat26 g
Saturated Fat2.3 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat4.4 g
Cholesterol57 mg
Sodium6154 mg
Potassium933 mg
Calcium1366 mg
Iron100 mg
Magnesium187 mg
Phosphorus790 mg
Zinc4.6 mg
Copper0.6 mg
Manganese2.7 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E1 mg
Vitamin K1 mcg
Vitamin B60.7 mg
Vitamin B120.1 mcg
Thiamin (B1)4.5 mg
Riboflavin (B2)3.3 mg
Niacin (B3)44 mg
Folate983 mcg
Choline92 mg
Caffeine0 mg
Water1024 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 8. The excerpt below is the record exactly as published.
Corn Muffins.— One cup common corn meal, 2 tablespoon- fuls sugar, i scant teaspoonful salt, 1 even tablespoonful butter, 5 cups boiling water. Mix at night the meal, sugar and salt, in the top of the double boiler. Add the butter and boilinj; water, stir until smooth, and cook an hour. Turn into a mi.\ing-bowl and pour over it one-fourth of a cup of water to prevent a crust from forming. In the morning beat it up soft and smooth. Mix one cup and a half of fine yellow corn flour, one cup and a half of white flour, two even teaspoonfuls of baking-powder and stir them in with the cooked meal. Add one egg (well beaten.
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